Chicken kofta kebabs
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
208 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Israeli
Chicken kofta kebabs
Description
Chicken kofta kebabs are made by combining ground chicken with diced onion, finely chopped cilantro, and seasoned with cumin, paprika, cinnamon, salt, and pepper. Bread crumbs help bind the mixture, and an optional egg can be added if needed for cohesion depending on the moisture content of the meat. The seasoned mixture is chilled before shaping onto soaked wooden skewers into oval elongated patties, formed carefully with wet or oiled hands to ensure they cling tightly to the skewer.
The kebabs are cooked under a high grill in the oven, elevated on a cookie drying rack over a baking sheet to allow even heat circulation and avoid sogginess. The warm spices complement the mild flavor of the ground chicken, and the grilling develops a slight char while keeping the interior tender and juicy.
Traditionally, these kebabs are served with tahini sauce and pita bread, making a wholesome and flavorful meal. Alternative meats such as turkey, lamb, or beef can be used with the same seasoning approach. Gluten-free bread crumbs can substitute to accommodate dietary needs. The recipe emphasizes careful forming and resting of the kebab mixture to achieve the best texture and holding properties.
Ingredients
- 1 pound ground chicken
- ½ onion diced
- ½ cup cilantro washed and finely chopped
- ¼ cup bread crumbs
- ½ teaspoon salt to taste
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 1 egg optional
- tahini for serving (optional, sauce
- pita bread for serving (optional
Instructions
- Combine ground chicken, diced onion, bread crumbs, and cilantro. Season the kebab mix with spices, salt, and pepper and check for consistency; if all ingredients stick together and patties can be easily formed, avoid using egg.
- Transfer to the fridge to chill for 30 minutes.
- While the mixture is chilling, if using wooden skewers, soak them in water.
- Using wet or well-oiled hands, press the kebabs around the skewers into about 20 medium-sized, oval elongated shapes (to roll a kebab, form your hands into an open prayer-like shape with an opening in the middle; pat the meat mixture between your hands a few times, taking care not to squish each patty. Pierce a skewer through the mixture and press your palm around the meat, squishing it against the skewer until it clings tightly).
- Preheat the oven to a high grill setting (if your grill uses temperatures, 400-450F is best). Place a cookie drying rack on top of a baking sheet. Arrange the kebab skewers on the cookie rack. Place the sheet on the highest oven level closest to the grill. Grill each batch for 5 minutes on each side, turning them over carefully in the middle.
- Serve kebabs sprinkled liberally with additional chopped parsley and tahini on the side. The traditional Israeli way of eating them is in a pita with some Israeli salad, zaalouk, and tahini sauce.
Notes
- Ground turkey, lamb, or beef can be used in place of chicken for variety.
- Egg is optional; use it only if the meat mixture feels too loose to hold shape.
- Using gluten-free bread crumbs makes this recipe suitable for gluten-free diets.
- Soaking wooden skewers before grilling prevents them from burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 22g | 44% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 138mg | 46% |
| Sodium | 426mg | 18% |
| Potassium | 641mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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